Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, roughly chopped
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups low-sodium vegetables broth, plus more as needed
• 3 (14-ounce) cans white beans, such as cannellini, including liquid (see recipe note)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons olive oil
• 35 fresh sage leaves (from about 5 sprigs)
• 1/2 cup loosely packed finely chopped fresh parsley
• 1 clove garlic, minced
• Finely grated zest of 1 medium lemon (about 1 tablespoon)
• 1/8 teaspoon kosher salt